These healthy pancake toppings are all-natural fruit reductions, with no added refined sugars or preservatives. Covered in a glass jar, they will last up to 3 days in the refrigerator, and up to 3 months in the freezer. You won't believe they are healthy toppings! Get creative and use different fruits!

1. Heat a skillet over medium heat for one minute. Add 1 tablespoon coconut oil to skillet, and melt completely. Add blueberries to hot coconut oil, and lightly smash with the back of a wooden spoon while stirring.

3. If using fresh blueberries, add the ¼ cup of water to the blueberries, and turn down heat to low. If using frozen berries, then there is no need to add water to the fruit reduction. Simmer blueberries for about 15 minutes, until sauce thickens. Serve immediately over warm pancakes.

1. Replace blueberries with diced strawberries. Add shredded coconut to the oil just before adding the strawberries. Stir shredded coconut until slightly browned, then add strawberries and follow the rest of the original blueberry recipe, above.

2. Replace blueberries with any diced fruit, such as mango, pear, blackberries, raspberries, apricots, papaya, plum, peach, boysenberries, etc. You can also mix two or three fruits together such as Mango, cherries, and coconut. Or Mango, pineapple, and guava. The choices are endless!

3. Replace blueberries with 2 peeled, cored, diced apples of your choice. Before adding apples to coconut oil, add ¼ chopped or halved walnuts to oil. Sauté the walnuts for four minutes. Add apples, and continue to sauté for an additional five to six minutes, or until soft. Mash the apples with potato masher when soft. Add honey and water to the skillet, and continue to cook for an additional 15 minutes or until thick enough to pour over pancakes. (You can even leave the blueberries in addition to the apple in this recipe if you’d like to! It’s extra yummy!)